Appetite for Reduction: 125 Fast and Filling Low-Fat Vegan Recipes
This is not your mother’s low-fat cookbook. There’s no foolish tricks, no bizarre concoctions, no chemicals, no frozen meals…no fake anything!
Appetite for Reduction means cooking with real food, for real life. (Skimpy portions need not apply.) In Appetite for Reduction, bestselling author and vegan chef Isa Chandra Moskowitz has created 125 delectable, nutritionally-balanced recipes for the foods you crave—lasagna, tacos, barbecue, curries, stews, and much more—and it’s all: only 200 to 400 calories per serving.
Plant-based and packed with nutrients. Low in saturated fat and sugar; high in fiber. Drop-dead delicious. You’ll also find lots of gluten-free and soy-free options, and best of all, dinner can be on the table in less than 30 minutes.
So ditch those diet shakes. Skip that lemonade cleanse. And fight for your right to eat something satisfying! Now you can look better, feel better, and have more energy—for health at any
The Complete Idiot’s Guide to Vegan Cooking
Delicious recipes for the growing vegan lifestyle. There are so many reasons to go vegan—health and nutrition, weight loss, green and sustainable living, and prevention of cruelty to animals.
With over 200 mouth-watering recipes and tips for converting meat- and dairybased dishes into vegan ones, The Complete Idiot’s Guide® to Vegan Cooking will help readers enjoy a healthy vegan diet without sacrificing good taste.
Vegan Meals for One or Two: Your Own Personal Recipes
Each recipe is written so that you can realistically use ingredients the way they come packaged in the store. And you’ll have no more I’ve-Got-To-Eat-Brussels-Sprouts-For-Two-Weeks kind of leftovers!
Let scrumptious meals including the following get you started on a vegetarian diet or add spice to your vegan lifestyle: Mongo Mango Smoothie and Chocolate on the run (for those on the go). Breakfast Stacks to go along with your morning paper or while reading e-mail. One Pot Wonders such as Kitchen Sink Minestone, Cool-As-A-Cucumber Soup, Pasta in Paradise, and Lentil-Spinach Pilaf. Also enjoy Quick Tofu Stroganoff or Potato Tacos, Hot Spiced Fruit Stew, Almond Rice Pudding, and much more.
The Everything Vegan Cookbook
Veganism is about more than just avoiding meat and dairy; it’s about cooking and eating healthy food while being good to the planet.
Luckily, being good to the planet can be delicious! The Everything Vegan Cookbook is filled with 300 recipes that you’ll love, whether you’re simply curious or a lifelong vegan, such as: Fat-Free Banana Bread, Curried Pumpkin Soup, Spicy Southern Jambalaya, Maple Cinnamon Breakfast Quinoa, Foolproof Vegan Fudge, Sweetheart Raspberry Lemon Cupcakes, Sinfully Delicious Vegan Ice Cream, Chocolate Mocha Ice Cream.
Cooking for your family every day on wholesome vegan foods can be easy! From quick and easy recipes for hectic weeknights to indulgent breakfasts for lazy weekend mornings, you’ll have the confidence you need to take on a healthy, meat- and dairy-free lifestyle.
The Joy of Vegan Baking
Whether you want to bake dairy- and egg-free for health, ethical, or environmental reasons, The Joy of Vegan Baking lets you have your cake and eat it, too!
Featuring 150 familiar favorites — from cakes, cookies, and crepes to pies, puddings, and pastries — this book will show you just how easy, convenient, and delectable baking without eggs and dairy can be.
A seasoned cooking instructor and self-described “joyful vegan”, author Colleen Patrick-Goudreau puts to rest the myth that vegan baking is an inferior alternative to non-vegan baking, putting it in its rightful place as a legitimate contender in the baking arena.
More than just a collection of recipes, this informative cookbook is a valuable resource for any baker — novice or seasoned. Learn just how easy it is to enjoy your favorite homespun goodies without compromising your health or values: Chocolate Chip Scones, Cranberry Nut Bread, Lemon Cheesecake, Dessert Crepes, Strawberry Pie with Chocolate Chunks, Cinnamon Coffee Cake, Chocolate Peanut Butter Cupcakes, Raspberry Sorbet, Oatmeal Raisin Cookies, Soft Pretzels, Blueberry Cobbler, Chocolate Almond Brittle.
Free of saturated fat, cholesterol, and lactose, but full of flavor, flair, and familiarity, each and every recipe will have you declaring I can’t believe it’s vegan!
Complete with luscious color photos, this book will be an essential reference for every vegan.
Vegan on the Cheap: Great Recipes and Simple Strategies that Save You Time and Money
You don’t have to blow your budget to eat great meatless and dairy-free meals every day. With Vegan on the Cheap, you can enjoy delicious vegan meals every day of the week.
Veteran food writer and vegan authority Robin Robertson provides 150 mouth-watering, exciting recipes that cost just 50 cents to $2 per serving-hefty savings to go with hearty vegan meals.
This book presents great options for savory soups and stews, satisfying salads, hearty noodle dishes, first-class casseroles, favorites for the slow cooker, and meatless and dairy-free recipes for classics like pizza, burgers, and sandwiches. Plus, there’s even a chapter for desserts to satisfy every sweet tooth.
Throughout the book, smart tips and creative ideas help you save money by cooking in bulk, prepping meals in advance, and finding tasty ways to reuse leftovers.
Includes 150 money-saving recipes for delicious vegan meals like Walnut-Dusted Fettuccine with Caramelized Vegetables and Fresh Pear Galette
Written by renowned vegan and vegetarian expert and food writer Robin Robertson, author of 1,000 Vegan Recipes Features cost-per-serving icons that highlight the cost of each affordable dish
Packed with affordable recipes and money-saving tips, this is the ultimate resource for every vegan kitchen.
And, Vegan on the Cheap provides plenty of tips and strategies for everyday savings:
- Manage your food budget with handy cost-per-serving icons for each recipe
- Make your own meat alternatives like seitan at a fraction of the cost of packaged proteins
- Prepare and stockpile big batches of ingredients that will keep for weeks
- Cook it once but enjoy it twice with “Two-for-One Meals”
Vegan Cooking For Dummies
An authoritative resource on making delicious, healthy vegan-friendly meals.
Veganism is a lifestyle abstaining from the consumption of meat, poultry, dairy products, eggs, and all foods originating from animals. The perfect companion to Living Vegan For Dummies, Vegan Cooking For Dummies provides vegans, and those thinking about becoming vegan, with more than 100 healthy and hearty vegan recipes.
Features vegan recipes including entrees, appetizers, desserts, sweet treats, snacks, and lunchbox fare. An 8-page insert showcases full-color photos of many of the book’s recipes.
Offers parents a helping hand in making vegan-friendly dishes for their whole family.
Vegan Cooking For Dummies is a great way to maintain a healthy, balanced vegan diet!
The Mediterranean Vegan Kitchen
The medical world has been touting the health benefits of the Mediterranean diet for decades. In The Mediterranean Vegan Kitchen, Donna Klein provides more than 300 recipes suited to anyone who wants to eat a healthful diet free of animal products.
Unlike many vegetarian or vegan cookbooks that simply take the meat or dairy products out of a recipe–or even worse, use tasteless substitutes–this book includes only recipes that actually exist in Mediterranean cuisine. You won’t find any grainy cheese substitutes or spongy meat imposters here.
In chapters on every course from appetizers to desserts, the author presents recipe upon recipe for flavorful and healthy dishes–all without meat, dairy, or eggs. Appetizers like Mushrooms Stuffed with Bread Crumbs, Parsley, and Garlic–given a sweet and nutty zing from the addition of a fortified wine–or Baked Black Olives with Herbes de Provence and Anise are so full flavored they certainly don’t need the richness of animal products.
The Poor Man’s Pesto (so named because of the absence of cheese) that tops fluffy Potato Gnocchi proves that fruity green olive oil is the heart and garden-fresh basil is the soul of a good pesto. Desserts don’t disappoint either. Relying on fresh fruits for flavor, they are just the sort of sweet and rich concoctions we expect from the Mediterranean. Baked Pears are stuffed with a rich blend of bread crumbs, toasted almonds, and chocolate and baked in a flavorful mixture of marsala, white wine, and pear or apple juice.
Food writer Klein’s goal was to include only vegan recipes “that really exist in Mediterranean cuisine,” and because much of Mediterranean cooking is vegan by nature olive oil is used in many cuisines rather than butter, and meat has never been the centerpiece of the meal, for example she was successful. Rather than experimenting with replacements for anchovies and the like, she chose recipes that already met the requirements of a vegan diet, from a Moroccan Couscous with Seven-Vegetable Tagine to Provencal Tomatoes Stuffed with Herbed Rice.
The 30-Minute Vegan
Busy vegans, rejoice! award-winning husband and wife chefs/authors Reinfeld and Murray present 150 delicious, easy-to prepare recipes for everyday vegan cooking.
All dishes that can be prepared in a half-hour. Sections include The Lighter Side of Life: Smoothies & Satiating Beverages; Snacks, Pick Me Ups & Kids’ Favorites; Lunches: Wraps, Rolls, Bowls, and More; Extraordinary Salads; Sumptuous Soups; Small Plates: Appetizers, Side Dishes, Light Dinners; Wholesome Suppers; Guilt-Free Comfort Food: Healthy Translations of Old Stand-bys; and Divine Desserts.
The 30-Minute Vegan also provides at-a-glance cooking charts, kids’ favorite dishes, and exciting menu suggestions for every occasion—making this an essential cookbook for busy vegans who want to enjoy delicious, healthful, whole-foods vegan fare every day.
Japanese Cooking: Contemporary & Traditional (Simple, Delicious, and Vegan)
Japanese and vegetarian food expert Miyoko Nishimoto Schinner presents traditional Japanese dishes and regional specialties from Kyusju in the south to Hokkaido in the north. She draws from a long tradition of vegetarian cooking in Buddhist temples, as well as an abundance of vegetable- and legume-based dishes that can be found in traditional Japanese cuisine.
For those dishes that are usually prepared with meat, fish or fowl, Miyoko has created innovative substitutes utilizing tofu, seitan, and other vegetarian foods to create what is truly a unique vegan cookbook.